This carrot cake is just so gorge, and look on the bright side it’s a health food! Well that’s what I tell myself, on account of the veg, fruit and nuts-plus it’s so moist that you would swear that this cake finds you sexier than George Clooney naked in a hot tub with a bottle of good champagne! Anyway control yourself and make the cake….
- 225g self-raising flour
- 2 Tsp baking powder
- 1 or 2 tsp of ground cinnamon, as you like
- Pinch of salt
- 155g of soft brown sugar
- 35g chopped walnuts, optional
- 175g grated carrots
- 35g sultanas
- 2 tablespoons desiccated coconut
- 2tsp vanilla extract
- 2 eggs
- 150 ml of corn oil
- 2 tablespoons of whole milk
Grab an 8 inch baking tin and grease it up like a Chippendale! Then turn on your oven and set the heat at 180 C.
Sift all the dry powders together, flour baking powder salt and cinnamon. Stir in the sugar, carrot, coconut, sultanas and nuts. Make sure it’s all combined evenly and then make a well in the centre of the mix.
Using a fork or a whisk, mix the eggs, vanilla, oil and milk and then put it into the well in the dry mix. Using a spatula or wooden spoon, mix it all together really well.
Pour all the mixture into the tin and place it into the oven for 1 hour or until golden brown and springy.
Let the cake cool for about an hour and then get goin.